4th Annual Chili Contest: Entry #10 – Vegetarian Black Bean Chili

This is it. The 10th and final chili recipe of my 4th Annual Chili Contest! And yes, I still love chili. This year’s contest was a huge success and I’m not looking forward to having to choose just one best chili.

I had intended for the chili contest to end along with the Illini football season but seeing as the post-season was a no-go for our oh-so-pathetic football team, the contest wrapped up in the start of college basketball season. Which, by the way, is going much more smoothly for my beloved Illini. The basketball games are bit more enjoyable to watch when winning is actually a possibility 😉

With temps of -12 degrees and the measuring of snow in FEET rather than inches…it’s chili kind of weather out there (in many parts of the US, anyways). Schools are already closed for tomorrow and if a plow doesn’t come down my street in the next hour or so, I may have major difficulties getting to work this morning. Spring, please come early. Pleeeeeeeease.

Not only is it chili weather, but with so many people focused on health and wellness, this chili really couldn’t get any healthier.

Packed with fiber and low in fat, this chili is also vegan and gluten-free. Dried beans take a bit of forethought, but the results cannot be replicated with canned goods. With a bit more texture than canned beans, dried beans are also incredibly low cost.

Don’t be put off by the 2 hour simmering time of the black beans. This chili reheats beautifully for a quick weeknight meal that would pair perfectly with a salad or a crusty piece of sourdough bread. Yum!